Pastry Cook

• Understands menu and techniques to execute items
• Produces scratch desserts following 21c recipes.
• Plates banquet desserts and assists Garde Manger station in the restaurant on occasion.
• Owns assigned service period.
• Relays important information to line staff and Front of House in the Pastry Chef’s absence
• Maintains a clean and organized workspace and storage.
• Stays aware of local, state and federal sanitation laws.
• Understands and practices proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, knives, slicers and dish machines.
• Other duties as assigned by supervisor or manager.

• Ability to multi-task, manage time, and work independently.
• Ability to work flexible hours (nights, weekends).
• Able to be part of a team
• Responsible, dependable, punctual.
• Strong communication skills
• must be able to speak, read, and understand English.
• Must work well under pressure.
• Clean and professional appearance.
• Demonstrated enthusiasm for all things 21c.
• Must pass background check.
• High school or equivalent education required.
• Culinary training and cooking experience with demonstrated supervisory experience in the culinary field is a plus.

Culinary training and cooking experience with demonstrated supervisory experience in the culinary field is a plus.